Food Safety Culture That Works: How Real Facilities Build Buy-In and Prove It
2025-08-29 12:00 - 13:00 UTC
Everyone’s talking about food safety culture. But most teams are still figuring out what it actually takes to build one and how to show it’s real.
There’s no clear industry standard to food safety culture. No checklist. And no one-size-fits-all approach. That leaves FSQA managers stuck trying to lead culture change with limited support, unclear expectations, and pressure from audits or customer reviews to “show evidence” of something that doesn’t come with a playbook.
And with SQF Edition 10 on the horizon, many expect food safety culture to take an even more visible role in certification audits, adding new urgency to a challenge that’s already hard to define.
In this FSMA Friday, TAG’s Senior Manager of Food Safety, Angela Ferelli Gruber, will cover:

What a strong food safety culture really looks like
How to assess where your facility stands
What successful companies do to make culture stick
A practical model for building culture even without top-down support

We’ll also cover how tech fits in and the value of using real-time tools for tracking, trending, and alerts to help make food safety part of daily operations, not just QA’s job.
You’ll learn:

Why FSQA leaders can’t—and shouldn’t—own food safety culture alone
What a maturing vs. stagnant culture looks like
How to start assessing culture across your facility
What evidence might look like, even without clear guidance
How to use KPIs and digital tools to drive visibility and ownership

Register here

Virtual HACCP Training
2025-09-09 - 2025-09-10
HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety system designed to prevent contamination and ensure compliance across the food industry. By identifying and controlling hazards at key stages of production, HACCP helps businesses reduce foodborne illnesses, avoid costly recalls, and enhance consumer trust. Required in restaurants, manufacturing, retail, and food transport, HACCP follows a seven-step process focusing on risk prevention, monitoring, and corrective actions.
TAG is offering a virtual session of HACCP training on September 9-10, 2025, delivered by Directors of Food Safety, Sam Davidson and Kate McInnes. Participants will receive a Certificate of Attendance bearing the seal of accreditation from the International HACCP Alliance after successful completion of the training.
$675 per person
Register here

The FSQA Heartbeat: Building Plant-Wide Systems That Stick
2025-09-26 12:00 - 13:00
Join TAG’s Director of Food Safety, Kevin Steward, and SafetyChain as they share how to build systems that drive mutual accountability, align with company goals, and address the daily complexity of meeting compliance across four pillars: government, industry, customer, and internal requirements. With SQF Code Edition 10 placing greater emphasis on culture, now is the time to strengthen and unite FSQA across your organization.

Attendees will learn how to:

Extend FSQA responsibility across departments

Establish a regular accountability “heartbeat” tied to company goals

Leverage leadership as the glue that sustains strong systems

Balance compliance across government, industry, customer, and internal requirements

Register here

FSMA 204 Traceability Simulation: Be a Part of the Standard Setting in a Hands-On Workshop
2025-10-19 13:00 - 17:00
With the deadline for the Food Safety Modernization Act (FSMA) Traceability Rule (204) extended, the industry has been given an expanded opportunity to work with FDA on developing standards for an industry-shaped interoperable traceability system.
In this pre-conference workshop, sponsored and led by the Partnerships for Food Traceability (PFT), participants will take part in small-group, hands-on exercises focused on tracing product from farm to fork, using the PFT-developed simulated data set. The session will explore challenges and solutions in sharing traceability information with trading partners. Takeaways include practical resources to apply standards for supply chain traceability, product flow mapping, identification of Critical Tracking Events (CTEs) and Key Data Elements (KDEs), master data roles and responsibilities, and more.​
Learn more here

Nudges, Habits, and Peer Power: Applying Behavioral Science to Food Safety
2025-10-31 12:00 - 13:00
Small changes in how we train, coach, and design workflows can create lasting food safety behaviors.
Why do employees sometimes skip steps they know are important? Behavioral science offers answers — and solutions. Many companies already apply these principles to employee safety, and the same approaches can strengthen food safety practices. Join Senior Director of Food Safety, Mary Hoffman, for FSMA Friday, where she will explore how nudges, habit formation, and peer influence can drive consistent food safety behaviors, with practical tools you can adapt immediately on the plant floor.
Register here

Virtual IA Vulnerability Assessment Training
2025-11-04 - 2025-11-06
To fulfill the requirements of FSMA’s Intentional Adulteration (IA) Rule, food facilities must develop and maintain a written Food Defense Plan (FDP). This FDP must be written by a Food Defense Qualified Individual (FDQI). Included in the requirements for the written FDP is a vulnerability assessment (VA) for each facility.
To assist FDQIs in the development of the written FDP, TAG is offering a virtual IA VA training from November 5-6, 2025. TAG’s training, delivered by Director of Food Safety, Christopher Snabes, and Senior Manager of Food Safety, Angela Ferelli Gruber, follows the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA) and recognized by the FDA. Participants will receive a Certificate of Completion for the “FSPCA Intentional Adulteration Vulnerability Assessments,” using the Three Fundamental Elements approach, upon successful completion of the training.
Required pre-requisite training: KAT and Mitigation Training courses are required to be taken prior to this training and will be offered on November 4, 2025.
*$595 per person plus training materials and shipping fees. An additional $50 per person for the pre-requisite training.
Register here

Georgia Association for Food Protection
2025-11-06 11:15 - 12:00
Hosted by the Georgia Association for Food Protection, this in-person meeting brings together professionals from every corner of the food safety community—including production, processing, retail, regulation, and academia. With timely presentations from university researchers and industry leaders, plus opportunities to network and collaborate, this event supports GAFP’s mission to advance food safety and safeguard the food we all depend on.
TAG’s Senior Advisor of Food Safety, Dr. Ruth Petran, will be presenting on Hazard Analysis: Uncovering the Overlooked Risks.
Register here

Microbiological Concerns in the Food Industry
2025-11-15 09:00 - 10:00
In collaboration with the Microbiologists Society of India, TAG’s COO and Executive Vice President of Regulatory and Scientific Affairs, Ben Miller, will be discussing Microbiological Concerns in the Food Industry.
Click here to join

What We Can Learn From Recent Regulatory Violations & How to Avoid Them
2025-11-21 12:00 - 13:00
Join Dr. Ruth Petran (Senior Advisor of Food Safety) for FSMA Friday as she explores recent regulatory violations within the food safety landscape, providing valuable lessons that can be applied to enhance compliance and prevent future infractions.
Gain a deeper understanding of the factors leading to these violations and learn effective strategies to mitigate risks within your plant.
Register here

Virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0
2025-12-08 - 2025-12-10
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
TAG is offering a virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0 on December 8-10, 2025 delivered by Senior Advisor of Food Safety, Ruth Petran, and Director of Food Safety, Kate McInnes. Participants will receive a Certificate of Completion after successful completion of the training.
$875 per person plus course materials and shipping fees.
Register here

FSMA Friday Webinar: How Traceable Are Your Products … Really?
2025-12-19 12:00 - 13:00
Even though regulation deadlines have shifted for FSMA 204, food traceability continues to be at the forefront of our industry. But how ready is your organization to meet these new requirements?

Join TAG’s COO and EVP of Regulatory and Scientific Affairs, Dr. Ben Miller, and Eric Marshall, Principal at Leavitt Partners and Executive Director of the Partnership for Food Traceability (PFT), for an exclusive FSMA Friday session that brings together regulatory insight, industry collaboration, and practical strategies for compliance success.

Together, they’ll share updates on:

The current state of FSMA 204 implementation across the industry

How the Partnership for Food Traceability is collaborating with the FDA to address key compliance challenges

Real-world examples of how leading food companies are preparing for end-to-end traceability

Actionable steps you can take to strengthen your digital traceability programs today

This is your opportunity to gain insider knowledge from two leading voices shaping the future of food safety and compliance.

Register here

FSVP QI Training: Don’t Get 483’d by Your FSVP
2026-01-20 - 2026-01-21
Under the Foreign Supplier Verification Program (FSVP) rule of FSMA, a qualified individual (QI) must develop and maintain a FSVP as well as perform certain risk-based activities to verify that a food to be imported to the U.S. was produced in a manner that meets U.S. food safety standards. This TAG-delivered course will provide participants with the education and training needed to become a QI and develop and implement an FSVP to keep you safe from 483s.
To assist in your FSVP development, TAG is offering a virtual FSVP QI training on January 20-21, 2026, delivered by Director of Food Safety, Christopher Snabes. TAG training follows the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA) and recognized by the FDA. Participants will receive a Certificate of Completion upon successful completion of the training.
$800 per person plus course materials and shipping fees.
Register here

FSMA Friday: A Look Back at 2025 & Ahead to 2026
2026-01-30 12:00 - 13:00
2025 brought major shifts in compliance expectations, supply chain visibility, and technology adoption across the food and beverage industry. As we head into 2026, leaders are facing new pressures, from evolving FDA oversight to increased demand for real-time data and digital traceability.

Join us for a special edition of FSMA Friday, featuring an exclusive, interactive Q&A session with Dr. David Acheson, President and CEO of TAG and one of the industry’s most trusted voices in food safety, regulatory strategy, and FSMA preparedness.

Whether you’re navigating audits, strengthening compliance programs, or adopting SaaS tools to modernize operations, this is your chance to hear directly from the expert who has guided hundreds of top manufacturers through regulatory change.

Register here

Virtual Human Food PCQI Training
2026-02-09 - 2026-02-11
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
TAG is offering a virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0 on February 9-11, 2026, delivered by Senior Advisor of Food Safety, Ruth Petran, and Senior Manager of Food Safety, Lily Yang. Participants will receive a Certificate of Completion after successful completion of the training.
*$875 per person plus training materials and shipping fees.
Register here

FSMA Friday: FSMA's Lab Accreditation Rule: What Food & Beverage Manufacturers & Importers Need to Know
2026-02-27 12:00 - 13:00
Join TAG’s Senior Advisor of Food Safety, Dan Rice, for FSMA Friday on February 27, 2026 at 12pm ET. Dan and SafetyChain Software will explore when LAAF-accredited labs are required, how the rule ties into outbreak investigations and import oversight, and what food and beverage manufacturers should do now to evaluate their readiness. Attendees will gain practical guidance on risk-based testing strategies, documentation expectations, and how to work effectively with internal and third-party labs under the FSMA framework.
What You’ll Learn

When LAAF-accredited labs are required

How FDA uses LAAF results in investigations and import oversight

What the rule means for your current testing programs

Key documentation and quality expectations

How to assess lab partners for compliance

Register here

Partnership for Food Traceability: FSMA 204 Pilot Program
2026-03-02 - 2026-04-30
The Partnership for Food Traceability (PFT), in collaboration with The Acheson Group (TAG), invites industry participants to take part in the Food Traceability Pilot Program (FSMA 204). This initiative gives organizations the opportunity to test traceability lot code approaches and contribute real-world insights that will help inform future regulatory and industry recommendations.
Participants will have the opportunity to share their experiences directly with FDA stakeholders, evaluate practical approaches to traceability implementation, and gain early visibility into emerging best practices.
The pilot program is structured across three participation tracks:
Track One – Completed Pilots
Organizations that have already conducted traceability pilots can submit their findings by March 3, with results shared with the FDA by March 6.
Track Two – Ongoing Pilots
Organizations currently conducting traceability pilots may submit their findings by April 13, with results shared with the FDA by April 17.
Track Three – Future Pilots
Organizations planning future traceability pilots may participate through ongoing submissions and collaboration with the Partnership for Food Traceability.
Organizations interested in participating or learning more about the pilot program are encouraged to contact:
Ben Miller – Ben.Miller@AchesonGroup.com
Angela Ferelli-Gruber – Angela.FerelliGruber@AchesonGroup.com

Internal Audit Training
2026-03-26
Internal Audit Training will cover core audit techniques and methodologies, including how to follow audit trails, apply food safety best practices to real-world production environments, and assess product and process risks. Participants will learn how to plan and schedule audits for effective coverage, risk-rate non-compliance findings, conduct root cause analysis, and develop meaningful corrective actions. The training will also address best practices for reporting audit results internally, identifying broader systemic issues, and making practical, risk-based recommendations to strengthen the overall food safety management system.
TAG is offering a virtual session of Internal Audit training on March 26, 2026, delivered by Senior Advisor of Food Safety, Rich Simmons, and Director of Food Safety, Kate McInnes. Participants will receive a TAG Certificate of Completion upon successful completion of the training.
Register here

FSMA Friday: Working With FDA: Practical Insights from a Former FDA Official
2026-03-27 12:00 - 13:00
Join TAG’s Senior Advisor of Food Safety, Don Kautter, for FSMA Friday on March 27, 2026 at 12pm ET. Don, a former FDA official with deep experience in inspections, compliance, and regulatory policy, will offer clear, practical guidance to help companies engage confidently and effectively with the Agency.

What You Will Learn

What FDA investigators prioritize during facility inspections, and how they evaluate your documentation.

How to prepare teams, records, and environmental monitoring data to avoid common FDA inspection findings.

Behaviors, communication practices, and on-site actions that build trust and credibility with FDA personnel.

How to respond effectively to FDA inquiries, 483 observations, and follow-up requests.

Register here

Virtual Human Food PCQI Training
2026-04-21 - 2026-04-23
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
TAG is offering a virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0 on April 21-23, 2026 delivered by Senior Advisor of Food Safety, Dr. Ruth Petran, and Director of Food Safety, Lacey Keesee. Participants will receive a Certificate of Completion after successful completion of the training.
*$875 per person plus training materials and shipping fees.
Register Here

FSMA Friday: FDA, FSMA & AI: Navigating Regulation, Data, and Compliance Intelligence
2026-04-24 12:00 - 13:00
Join us for an upcoming FSMA Friday webinar focused on one of the most rapidly evolving areas in food safety and regulatory compliance. FDA, FSMA & AI: Navigating Regulation, Data, and Compliance Intelligence will explore how emerging technologies and data-driven insights are shaping the future of compliance and decision-making across the food industry.
Taking place on Friday, April 24 at 12:00 p.m. ET, this session brings together industry experts Dr. Ben Miller of The Acheson Group (TAG), Dean Brown of SafetyChain Software, and Chris Brandsey of Frame & Flight. Together, they will discuss how organizations can better navigate FDA expectations, leverage FSMA frameworks, and harness the power of AI to improve compliance, streamline operations, and strengthen food safety programs.
Register Here

HACCP (Hazard Analysis and Critical Control Points) Training
2026-05-04 - 2026-05-05
HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety system designed to prevent contamination and ensure compliance across the food industry. By identifying and controlling hazards at key stages of production, HACCP helps businesses reduce foodborne illnesses, avoid costly recalls, and enhance consumer trust. Required in restaurants, manufacturing, retail, and food transport, HACCP follows a seven-step process focusing on risk prevention, monitoring, and corrective actions.
TAG is offering a virtual session of HACCP training on May 4-5, 2026, delivered by Director of Food Safety, Kate McInnes, and Senior Manager of Food Safety, Dr. Lily Yang. Participants will receive a Certificate of Attendance bearing the seal of accreditation from the International HACCP Alliance after successful completion of the training.
*675 per person plus training materials and shipping fees.
Register Here

Preparing for the CFIA Manufactured Foods Inspection Blitz
2026-05-29 11:00 - 12:00
As a former CFIA executive, TAG Canada’s Managing Director Cameron Prince has an insider’s knowledge of the workings of the industry.
In the first session of TAG Canada’s TCIFridays (TAG Canada Info Fridays) Webinar Series on May 29 at 11 a.m. ET, he will share his knowledge and current updates on the CFIA inspection blitz and what you can do to be prepared.
In the webinar, Cameron Prince will discuss the CFIA’s increased focus on Preventive Control Plans, licence checks, and enforcement procedures, and provide advice on:

What can manufacturing facilities expect if CFIA arrives at your door?
How can you prepare to help ensure a smooth inspection?
What, exactly, does compliance look like in 2026?
How do you ensure you are in compliance … and what happens if you’re not?

Register today to ensure you are prepared if CFIA shows up at your door!

Virtual Human Food PCQI Training
2026-06-08 - 2026-06-10
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
TAG is offering a virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0 on June 8-10, 2026, delivered by Kate Mclnnes, Director of Food Safety, and Lily Yang, Senior Manager of Food Safety. Participants will receive a Certificate of Completion after successful completion of the training.
*$875 per person plus training materials and shipping fees.
Register Here
